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Bangers & Balls

Supper-Club-tastic hosts and home of foodie revolutions, this is more than just an eating experience, Bangers & Balls offer an ethical, sustainable way of life. And really relevant for the way more and more of us want to enjoy food today.

They are the hosts of exceptional Supper Clubs and the home of a small foodie revolution. Expect banging ingredients and ballsy flavours – see where they came up with the name?

But Bangers and Balls are offering more than just a food experience – they are on a journey against the ‘blandification’ of food with sustainable, local, seasonal food at the heart with their creative chef Duncan Tinkler.

Their Supper Clubs are far from boring, you’ll have to follow clues (top right) to your cocktails and canapés before taking your seats in the candle lit barn. Set on the beautiful Yew Tree Farm School in Bredgar (near Sittingbourne) where cheeky pygymy goats roam, chickens under foot and the sheep lazily grazing under the trees.

A source for creative recipes and top tips for seasonal, local and foraged food. All their meatballs and and vegan balls are created in their ballroom (kitchen) by chef Duncan.

He wants us to do more than just eat his food – he wants to work with communities who are nervous about cooking and show them how fun and easy it can be. Join the community and you’ll receive recipes, Facebook Cook along lives and all sorts of exciting flavour knowledge as the Bangers & Balls story grows.

At their Nose to Tail Supper Clubs they use British meat that is ethically sourced and organically raised, helping to lessen your environmental impact. And they cater for vegans too. Then, like the Magic Far Away Tree Supper Club, the evening is often an emersive, old fashioned experience with a very modern twist.

Foodie heaven, ethical, sustainable, Supper-Club-tastic and really relevant for the way more and more of us want to enjoy food today.

This month in Kent

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